Hash Pooloot
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 102. The excerpt below is the record exactly as published.
Hash Pooloot — Prepare a sauce with ghee, chopped onions, and apples till lightly browned, add flour to thicken, salt powdered mace, curry powder, cook a few minutes longer and moisten with sufficient chicken stock and juice of lemon, then cold chicken cut in dice
Cook this with the app: pantry check, scaling, and the assistant.